Sauteed Veal Kidneys With Roasted Shallots, Madeira And Cream

• 12 shallots
• Vegetable oil, as needed
• 2 pounds veal kidneys
• 2 tablespoons butter
• 1/2 cup Madeira
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley
• 1 teaspoon finely sliced chives

1. Heat oven to 400 degrees.
2. Place shallots in a roasting pan or casserole dish.
3. Rub with vegetable oil, cover and roast until soft, about 20 minutes.
4. Meanwhile, split kidneys lengthwise and remove nerve and core from each side.
5. Slice clean kidneys into silver-dollar-size pieces.
6. Set aside.
7. Squeeze roasted shallots out of their skins.
8. Reserve 4 whole shallots for garnish and chop remainder.
9. Place a large skillet over medium-low heat and melt 1 tablespoon butter.
10. Add chopped shallots and saute until lightly browned, 2 to 3 minutes.
11. Add Madeira and saute until reduced to a glaze.
12. Stir in cream and simmer until reduced by half.
13. Remove from heat.
14. Place a clean skillet over medium heat, and add remaining butter and the olive oil.
15. When butter melts, add kidneys and saute until browned on all sides.
16. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan.
17. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce.
18. Add parsley and chives.
19. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot.
20. If desired, serve with sauteed spinach.

shallots, vegetable oil, veal kidneys, butter, madeira, heavy cream, olive oil, parsley, chives

Taken from cooking.nytimes.com/recipes/5426 (may not work)